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@paulwagner6884 күн бұрын
Why Auntie Liz videos are the best: First, you learn SO MUCH about how spices work, how to pair different ones, and all that good stuff. Second, learning all those techniques that even skilled amateurs might not know. I learn so much watching her cook.
@AuntieLiz4 күн бұрын
Thanks Paul, appreciate the kind feedback. The web feels a lot nicer when people like yourself are supportive. Cheers
@YeahTheFnBoys4 күн бұрын
3rd. Why is Aunty Liz so hot 🔥 🥵 😍
@bobbyhussain97334 күн бұрын
on a serious note, you, Rachel Khoo and Jun Tanaka are my fav chefs, love all your recipe's
@AuntieLiz4 күн бұрын
Wow, thank you!
@renaissanceman86873 күн бұрын
Just remembered why I keep looking at the Casserole Dishes in my local independent cookware shop 😂 Had Beef Burgeon at Julien in Paris last year…unctuous thick sauce, melt in the mouth beef. In my top five of restaurant meals ever. Can see why Auntie Liz was inspired to have a career in cooking. Beef Burgeon is the King 👑 of flavour, sorry I mean King of Stews 😂
@ChrisCM64 күн бұрын
Fond is where the heart is ❤ Thank you for this amazing video!!
@AuntieLiz4 күн бұрын
Couldn't agree more!
@_morris1844 күн бұрын
More stews please! Osso bucco, cassoulet and all the others we forgot 😊
@AuntieLiz4 күн бұрын
Veal Ossobuco coming right up - kzbin.info/www/bejne/o6e4lXhpl6uniLssi=BQMcZ-vlGszuTQbM
@EatCarbs4 күн бұрын
It IS stew season. 😉
@gutschke2 күн бұрын
Stews are awesome, and so easy to make. Happy to see that for once, a KZbin video emphasizes making good use of the oven. So many people forget that they have an oven. It makes for less work **and** better food. This is such a straight-forward recipe, and it tastes delicious. My only suggestion would be to sprinkle a little bit of gelatin over the stock before moving the pot to the oven. It'll give a nicer mouth feel for the finished stew. Also, dry-brining the meat helps with browning, as the meat's surface will be dryer. But the improvement is marginal; so, fine to skip if it doesn't fit the schedule. Without that optional step, you might just have to work with smaller batch sizes to achieve good browning on residential stoves. By coincidence, I just finished cooking dinner right before watching this video, and it was another fun stew. Leg of lamb, ginger, white wine, grapes, kiwi, banana and copious amounts of "curry powder"; add sugar and salt to taste. Completely different flavor profile, but exact same technique. Nice to see how universal this style of cooking is 🙂
@spikesproductions10964 күн бұрын
I love Bœuf Bourguignon! It's one of my favorite dishes to make 💜
@AuntieLiz4 күн бұрын
It's so good!
@padders10684 күн бұрын
Thanks Liz! That looked amazingly delicious, as you say a lot of work, but so worth it in the end. Totally agree that any kind of dish like this, including curries, taste so much better after a night in the fridge. If you eat what you want on the day, and are going to freeze the rest, I always portion it out, then leave it in the fridge for 24 hours before freezing. 🙂😋😎❤
@juancarrera83973 күн бұрын
I thoroughly enjoyed Chef Elizabeth's comprehensive guide to making Beef Bourguignon. Her clear explanations and helpful tips made the process easy to follow, even for a novice cook like myself. The final dish was absolutely mouthwatering!
@AuntieLiz3 күн бұрын
Glad it was helpful!
@muzikkification3 күн бұрын
Thanks Liz, great recipe! I've made this a few different ways and considering how amazing it tastes I find it difficult to mess up. I made one the other night using lamb loin chops and I removed the bones to make a broth which turned out to be the best one I've made :)
@peterdoe26172 күн бұрын
Some little twists (btw: I'm doing the same thing with the parsley stems: so much flavour!): here in Germany, it's main mushroom season, right now. So: some chantarelle or boletus mushrooms instead of the button mushrooms do no harm ;-) What I learned from Glen (Glen and friends cooking) fom Canada is to use white instead of red wine. He's collecting cooking books of old (I think his oldest is from 1649) and found out that most of these dishes where actually cooked with white wine in those days of old. Sure worth a try! I'm shameless when it comes to that. 'Cause these recipes are ancient. Noone these days can claim to have "the original recipe" anymore. I.e.: beef Stroganoff. That one was invented before the invention of printing! Glen is also adding some marmite to braised beef recipes. A friend from England brought me a jar from his last visit home. To me: cooking is this-never-ending learning. And inventing. Chef Harpal Singh Sokhi from India once agred with me that we're all here to learn, when I had suggested to use spices in the batter for crispy onion rings. Best ones I ever had where at the restaurant "The Cow" in Edmond, Oklahoma, USA. Their spice mix is a secret. But I'm experimenting.... A great mix for the batter comes from Chef John (Food Wishes): 35g corn starch on 70g all purpose flour and 2 tbsp of potato-dumpling mix. Pfanni in Germany, Panni in the US. (I don't know about other coutries.)
@mrmartinbusek21 сағат бұрын
Looks fantastic Liz! One little tweak I'd recommend. Don't just add in the flour like that. But instead coat the beef in the flour first, then brown it... ;)
@ren27043 күн бұрын
To thicken the sauce my french grandma was using a large spoon of "maizena". It worked fine.
@IzzyTheEditor4 күн бұрын
omg i can smell it from here:) Awesome!
@AuntieLiz4 күн бұрын
It's so good!
@EatCarbs4 күн бұрын
I am SO hungry now. 😂😂😂 Darn it Auntie Liz! 😉 Stomach is making the grumblies. Thanks for the video. I should look into making this sometime.
@vannguyen28254 күн бұрын
Auntie Liz show step by step how too cook. Really good Fuiyoh!!!
@AuntieLiz4 күн бұрын
Thank you so much
@tildessmoo3 күн бұрын
I don't know if it's just my crappy headphones, but I keep hearing "beef bourbonion," and now I want to figure out if I can make that.
@AuntieLiz3 күн бұрын
Bourbonion sounds awesome
@csouverein3 күн бұрын
I was hearing and thinking the exact same thing.....😂 I would love to taste that 🥰🇳🇱
@ericthompson39823 күн бұрын
Just requires more bourbon.
@nodeio3 күн бұрын
Well, you could always deglaze the pan with some Bourbon to make it a Bourbonion... Wouldn't even be that out there for a traditional boeuf bourguignon.... The more egregious error here is that the beef together with the carrots, onions and bouquet garni should have been marinating in the wine overnight...
@YellowCows73 күн бұрын
You’re hearing bourbonion because SHES SAYING Bourbonion. She also said “MALLIYARD” when she meant Maillard. Also Beef Bully-on for bullion. Maybe it’s dyslexia which is fine but I’m skipping the rest of this video
@1flash35712 күн бұрын
Chefs and Cooks usually put the flour and Tomato Paste BEFORE you put the broth and wine in and cook the flour and Tomato Paste for few mins before the liquid goes in........
@AuntieLiz2 күн бұрын
can do! Honestly i'm cooking at home though, so goes in when it needs/wants to.
@danhill63334 күн бұрын
"I could bath in that sauce". Queue Uncle Roger. I've heard never use a wine for cooking that you wouldn't drink. Would you agree? I'll have to squirrel this one away for December. Would be outstanding for a cold day. Thanks Auntie Liz.
@AuntieLiz4 күн бұрын
I do agree
@MrFlaten922 күн бұрын
I dont drink wine at all, so how would I know which wine to use?
@danhill63332 күн бұрын
@@MrFlaten92 ask a wine drinking friend for what they like? Can't remember if you could see what type it was. Maybe a red?
@EGO0808Күн бұрын
Best is to use wine from the region, a good Bourgogne.
@lodseКүн бұрын
I'm Bourguignon, and I like cooking this dish. Besides some small details that are OK, you didn't make my ancestors cry. Looks good ! For the red wine you can use several wines : Passe-tout-grain, Syrah, or Côte-d'Auxerre. As for the beef, neck chuck (collier) or chuck (paleron) is great. Now let's eat burgundy snails with parsley sauce !
@totalegal27Күн бұрын
I would probably fry the tomato paste with the vegetables but I guess you had enough Maillard reaction already. This looks really tasty. Thanks forhe video
@sty_nj94 күн бұрын
5:48 dont let naughty uncle rogger see this pls 😅😭😭
@FlatuLenz-l5z3 күн бұрын
I am very grateful for this subscription and of course for their videos! Thank you for showing us how to cook properly! Greetings from Germany
@AuntieLiz2 күн бұрын
danke
@atomiccheetah29104 күн бұрын
Really good work! Love your videos!
@AuntieLiz4 күн бұрын
Thank you very much!
@markthespark62404 күн бұрын
We could all watch you bathe in that sauce Auntie Liz!!! 😂 (Sorry Children) Can you please show us Flank Steak Frites please?? 🇦🇺
@AuntieLiz4 күн бұрын
Sure thing
@zakhiansouteirat44104 күн бұрын
Very classical dish to learn as a young chef in france, yours is beautiful! I’m curious to see your cassoulet as a guy from Toulouse!
@AuntieLiz4 күн бұрын
Thank you! I was a classically french trained chef, my tutor had 2 stars in st tropez. I adore cassoulet
@ryulee4584 күн бұрын
OMG auntie Liz that looks so delicious you're making my mouth water LOL😋
@AuntieLiz4 күн бұрын
It was
@Maxmx72 күн бұрын
your videos have such a lovely vibe to them. you are at your auntiest in these, hah! also i love "malliard" instead of "my-yard", classic brits lol
@macetheace44942 күн бұрын
Let's show some love for Chef Liz and like this video!
@martinlaukkanen16523 күн бұрын
I love the brain farts in this one, calling it bourbonyong. Never change auntie liz.
@lethalnl2 күн бұрын
had to double take the title cause it really sounded like she was going to use bourbon instead of wine.
@eeedee12983 күн бұрын
Love your videos and recipes Liz... My version is more or less the same as yours, except i cook the steak in as big a piece as possible, then cut it up after browning it on each side... saves a bit of time and faffing about.
@redteg9053Күн бұрын
One of my favorite dishes. I actually add a bit of dark chocolate to mine at the end
@nodeio3 күн бұрын
Well, you could always deglaze the pan with some Bourbon to make it a Bourbonion... Wouldn't even be that out there for a traditional boeuf bourguignon.... The more egregious error here is that the beef together with the carrots, onions and bouquet garni should have been marinating in the wine overnight... If you really REALLY think you need to add some beef bouillon and you don't have any homemade stock available, try some of the Ariake bouillon sachets if you can find them... Unlike a lot of the other stuff they don't add any additional salt, so you can control the salt levels a whole lot better. (It's also very neutral and doesn't add any additional flavours you may not want either.) Alternatively, throw in a short rib or two, bone on, or just chuck in a piece or marrow bone for both flavour and the fat it'll render. Do the lardons separately... Do the mushrooms separately... Glaze the perl/silver onions separately Don't do the perl onions with the mushrooms. Do all that separately, set them aside, and combine at the end... (I do like using the fat from the lardons to brown the beef... makes sense...) Also, it's French, so use butter.... No need for super high temps that require Ghee, the French don't use Ghee, and the toasted flavours of brown butter help here... Just don't burn stuff... This recipe is serviceable, but it's lacking some of the little tricks that make it great... [edit] Like Pho, it's the sort of thing I like doing in winter, since I can just chuck the whole pot outside overnight, so I can easily scrape off any excess fat the next morning...
@EGO0808Күн бұрын
You would deglaze it with Marc de Bourgogne, which is from Burgundy. No sane person would use Bourbon, which is inferior whisky from the USA. As for the butter, ghee is clarified butter, which is exactly what French chefs would use, clarified butter. So if you can't get clarified butter, or you do not want to make it yourself, ghee is a fantastic alternative. French chefs use it all the time.
@julioenergy3 күн бұрын
Great partnership between the extraordinary chef Eli and the skillful camera man peanut allergy guy.
@skarrz14684 күн бұрын
Love your content, this looks awesome. My dad always used to make this but I wasn't a fan cause it wasn't with a beautiful sauce. Want to try making this for my family, do you include the recipes on Patreon or could you put the ingredients in the description? TY Aunty Liz!
@AuntieLiz4 күн бұрын
Ingredients is in the description/ full recipe details will be on my patreon page
@alanstorm69153 күн бұрын
Being a Canadian I've eaten lots of stew. it is a perfect winter food that's for sure.
@Kokoda1444 күн бұрын
That velvety sauce! I want to make this for my 2 yo girl. She is like me, a gravy lover
@MrEric6223 күн бұрын
Glorious dish Auntie Liz! One of my faves. Question- is there another name for bavette? We don't have that name here in the States. Almost looks like a hanger or flank steak, which have become ridiculously expensive. Cheers!
@AuntieLiz3 күн бұрын
Oo flank i believe… chuck or brisket will work well. Flank here is affordable because brits dont cook it
@carlos_herreraКүн бұрын
We do have bavette here in the states, ask your butcher. It is also known as flap steak. It comes from the sirloin near the flank
@MrEric622Күн бұрын
@@carlos_herrera Interesting. Thank you.
@grantmetzmaker48213 күн бұрын
Peanut allergy guy was a hunky and affordable piece of meat ❤😊 love your recipes and videos
@datazndoodКүн бұрын
Was going to make simple American beef stew but looks like I’m making this in stead now in a couple days. Wish I didn’t throw out my ceramic pot, I’ll make it work.
@kirbyculp344913 сағат бұрын
Would a Corningware A-5 dish be suitable? Those turn up from time to time at Good Will or Salvation Army.
@masteryung8203Күн бұрын
That's really nice tips to go my beautiful auntie. Checks !
@estevangonzalez41854 күн бұрын
That looks so nice.
@AuntieLiz4 күн бұрын
It is!
@patrickhannen48322 күн бұрын
Wonderful looking stew, but calling it bourbognion was absolutely killing me haha. I guess it's fair, it's not a bordeaux that you're putting in there, and you're the chef; call it what you want! Looks absolutely stunning.
@AuntieLiz2 күн бұрын
honestly, I had no idea - my french is bad. I can hear my french tutor screaming rn.
@almorgan90054 күн бұрын
Great dish, my question is< how do you reheat the dish the next day? without compromising the texture, flavor and taste?
@IcoOst4 күн бұрын
low heat
@AuntieLiz4 күн бұрын
Gentle reheat on the stove is fine
@raceace69684 күн бұрын
You the best chef! ❤❤
@AuntieLiz4 күн бұрын
No you’re the best! 🙌🏻
@raceace69683 күн бұрын
@AuntieLiz I respected you. You the great chef than me. I did a lot mistakes
@kirbyculp344913 сағат бұрын
@@raceace6968 So-called mistakes are really succeeding by process of elimination.
@raceace696813 сағат бұрын
@@kirbyculp3449 Thanks. I tried my best!
@paulwagner6883 күн бұрын
"And now I'm going to add some soy sauce". You joke, but you know that's going to make the stew even more fabulous.
@silversurferhi3 күн бұрын
MSG
@AuntieLiz3 күн бұрын
I know but already being blasted for my pronunciation
@kirbyculp344913 сағат бұрын
Worcestershire sauce? A splash of sriracha?
@Colonel_Pinecone4 күн бұрын
Rich, Thick and Glossy ..... That's me 😆
@brunobillion34353 күн бұрын
Add some chestnuts in that. That's my mum's recipe ;)
@AuntieLiz2 күн бұрын
Great idea!!
@bhuthemanakuma75573 күн бұрын
Auntie Liz... Awesome cook.
@AuntieLiz3 күн бұрын
Thank you so much
@AveryRaassen2 күн бұрын
French Rendang?
@AuntieLiz2 күн бұрын
exactement
@EGO08089 сағат бұрын
That's a funny one :-))))
@GrandPa_BBQer_Game_Cat4 күн бұрын
Thank you. I'm going to take a couple of those extra steps, when cooking this in the next couple of weeks. PS: if I did the early steps on a bbq, in a cast iron pot, would the hint of smoke ruin this dish?
@AuntieLiz4 күн бұрын
Not at all! Would be delicious
@GrandPa_BBQer_Game_Cat4 күн бұрын
@@AuntieLiz Thanks chef.
@BasRoeleveld19743 күн бұрын
BourGGGuignon!!! Aaaaargh!!! 😅😮
@paulwagner6883 күн бұрын
So was that a flank steak or skirt steak you used? I've never heard that name for a cut of meat living in the US.
@EGO08089 сағат бұрын
It's 'bavette', it's common in France and in most of Europe.
@alishahid2923 күн бұрын
What could you use generally in most dishes that use red wine or even white wine? Grape juices???? I don’t know
@YeahTheFnBoys4 күн бұрын
Just curious as to what could be used to substitute the red wine?
@zakhiansouteirat44104 күн бұрын
It’s pretty hard cause a bourguignon without this abusive amount of red wine is a beef stew, like a ragout but you can just use more beef stock and tomato paste if you just want to get rid of the alcohol
@g0lddustt294 күн бұрын
Better off just making something else. Bourguignon is defined by the use of wine, literally "beef burgundy," otherwise you're just making a stew.
@AuntieLiz4 күн бұрын
It wont be traditional withiut red wine, but alternatively can use more beef stock + milk, it makes more like a ragu
@EGO08089 сағат бұрын
There are quite a few alcohol free wines available these days. And be aware all the alcohol cooks out, during preparations. There are recipes also, where you light up the wine, when poured into the stew, so the alcohol simply burns.
@wongkelena2 күн бұрын
Hi Auntie Liz, Non Beef eater, can it substitute to use pork.. n which pork part is better. Tqvm. From 🇸🇬
@AuntieLiz2 күн бұрын
pork shoulder.
@bucho99792 күн бұрын
OMG that must taste like Heaven
@AuntieLiz2 күн бұрын
sure does
@ericthompson39823 күн бұрын
Mushrooms are always worth it.
@deadronin473 күн бұрын
All I want to go with this is a pan of cornbread and Feast
@AuntieLiz2 күн бұрын
so good
@milytogasa936923 сағат бұрын
Auntie Liz, are you eaying beef bour"b"uignion on purpose?
@lyn87553 күн бұрын
auntie liz you are so pretty!!❤
@mxgant3 күн бұрын
Cooooollander!! (c) Uncle Youknowho
@sushisin3774 күн бұрын
❤ from SG. U mentioned herbs. Type of herbs?
@AuntieLiz4 күн бұрын
Thyme oregano bay
@csouverein3 күн бұрын
Just put it on a plate with a nice fresh piece of rustic bread!!🤤😊 🥰🇳🇱
@AuntieLiz3 күн бұрын
So good!
@MrFlaten922 күн бұрын
**and now we gonna add in some soysauce** I could hear all the french people scream when you said that 😂
@AuntieLiz2 күн бұрын
Hehehehe
@Eaglevisiontsi14 сағат бұрын
5:51 ❤
@billbates14013 күн бұрын
Always thought you had to cook out the tomato paste really well 🤷♂️
@AuntieLiz2 күн бұрын
can
@christophgraf633 күн бұрын
Why did you add this industrial beef bouillon powder in addition to the beef stock?
@AuntieLiz3 күн бұрын
Its all natural beef boullion powder, it gives an extra meatiness but you dont have to use it
@kirbyculp344913 сағат бұрын
Is that a bottle of whiskey in the background?
@andrewhammill61483 күн бұрын
You could bathe in that sauce. LOL. You're as bad as Chef Jean Pierre who is always saying, "You could rub that sauce all over your body". Both are hilarious. Good tip on cooking the shrooms and pearl onions separate.
@C1nderfire8 сағат бұрын
2:18 there is a face on the piece of meat on the right. At first, I thought it was a Yorkie but then I was like I think that’s some kind of weird Creepoid face lol
@kevintan94833 күн бұрын
am I hearing “beurre bignon”? 😂 pronunciations aside, a delicious dish and a recipe easily to follow. turning a dish that sounds intimidating and making it easy for the home cook!
@AuntieLiz3 күн бұрын
Haha my french was never a strong point
@AuntieLiz3 күн бұрын
but my cooking is 💪🏼
@MrValonievs18 сағат бұрын
Got right confused when I saw the face and the account name. sometimes you really do forget that maybe Auntie Liz has a full name.
@Devoncs10 сағат бұрын
"beurre bignon" is not something your chefs would have made the mistake of saying.
@C1nderfire8 сағат бұрын
Wait what me are you using?? Sounded like you said bavette?
@Roz28913 күн бұрын
What Japanese Knife is that? Looks nice
@arcticfire2323 күн бұрын
Beautiful dish and a beautiful lady. Great content, food always looks yummy
@akhepcat3 күн бұрын
"plate bowl?" I think you mean bowl-plate!
@AuntieLiz3 күн бұрын
Haha yes
@C1nderfire8 сағат бұрын
How would I make this for 1 or 2 ppl I don’t see a recipe
@C1nderfire8 сағат бұрын
I don’t see the recipe on your website
@sugarynugs4 күн бұрын
😋
@fosterjoshua3 күн бұрын
Why not put the tomato paste in after sweating the aromatics?
@AuntieLiz3 күн бұрын
Can! but also i dont want it to cause the tomato to make everything stick before i got all the meat back in.
@samlichtenstein3 күн бұрын
adding a little bit of soy sauce is not a bad idea at all
@Your.Uncle.AngMoh3 күн бұрын
YUMMY>
@samuthmonychann9319Күн бұрын
The only thing a woman made for me that was good was grilled cheese sandwich omg
@Karabo853 күн бұрын
Ooh Auntie Liz 5:50 That look that you give 🤤
@joseparedes74733 күн бұрын
🍚,parisienne potatoes.
@pharaohz742 күн бұрын
What?! No MSG? 😱
@tonyvaughan13882 күн бұрын
TY Chef - QQ if I may pls ? How many Bay Leafs ?
@AuntieLiz2 күн бұрын
2-3?
@wookie47983 күн бұрын
Can i use wagyu tallow inlieu of lardons?
@AuntieLiz3 күн бұрын
Fuiyoh yes
@wookie47983 күн бұрын
@@AuntieLiz Thanks Auntie, This helps with dietary restrictions
@georgemicolta21303 күн бұрын
Big dog chef 🔥🥊
@AuntieLiz2 күн бұрын
You know it
@mikehunt43753 күн бұрын
Wine from Bourgogne ?
@NurmiSimo13 сағат бұрын
You don't want to start a video with "I'm substituting x with y".
@bobbyhussain97334 күн бұрын
Liz, I don't recommend bathing in the sauce, have a bubble bath instead.
@Devoncs10 сағат бұрын
"beef bourbon-yon"? right out of the gate you're throwing shade at the frenchies.
@gl33413 күн бұрын
4:52 Villa Maria NZ
@EGO08089 сағат бұрын
Which is a Pinot Noir, so it is pretty close to Burgundy red wines, which are Pinot Noirs. But indeed, a 'vin de Bourgogne' would be appropriate (and delicious).
@dmeritz3 күн бұрын
What would that cut be called in the US?
@AuntieLiz3 күн бұрын
Flank
@mdharrisuiuc4 күн бұрын
Sup with that liquid wok hei recipe?!
@patrickwallen5065Сағат бұрын
Put peanuts in it...
@Adam_Rae2 күн бұрын
You are Dreammmyyyyy. 🤩
@sambomcl3 күн бұрын
Had to turn the volume off - BurB?ignon? Looks lush though.